Thursday, August 25, 2011

No-Fuss Pork Chop and Zucchini Gratinate

Recipe:  Skillet Gratinate of Zucchini and Pork Chops

4 Servings of Pork Chops
3 to 4 Zucchini and/or Squash depending on their size
1 small or 1/2 half large Vadialia Onion
1 teaspoon chopped garlic  (unless your tomato sauce is loaded already)
1 Cup of Flour (for dredging)
3-4 Tablespoons Extra-Virgin Olive Oil (more may be needed as you go)
1/2 teaspoon kosher salt, or more to taste
3 Tablespoons soft unsalted butter
1 cup summer tomato sauce (your own, or a good store bought is fine)
2 whole Peperoncino's (optional)  I put in 2 whole ones, they just add great flavor
1 cup white wine (use one you would drink if you can spare it)  you can substitute a broth if you prefer
3/4 cup grated Parmigiana cheese
Chopped Fresh Basil and/or Flat Leaf Parsley (I do a little of each)

So here is how it goes:
My zucchini's were small so I sliced mine length wise so when I dredged them in the flour it would actually stick.
Put some olive oil in a saute pan that can go in the oven later.
Add the lightly dredged zucchini/squash in the hot oil and slightly brown on both sides.  Remove to a plate.
Then I threw my sliced onion in the skillet an sauteed it for about a minute or two, then the garlic for just a few seconds so it won't burn.  Add this to your zucchini plate.


Lightly dredge your chops (chicken breast are also great) slightly brown your chops on both sides and remove.


In the remaining oil and the flour left in the skillet add your butter and wine.  Let that come to a slight boil to start the sauce.  Add about half of the tomato sauce and stir to combine.  Remove from the heat.
Add the chops back in the skillet.  Top each one with a layer of the zucchini, then onions, spoon some of the  reserve tomato sauce over the top of each chop, sprinkle each one with some cheese.  Put back on the stove and let the sauce come back to an active simmer.  Then place in a pre-heated 350 degrees oven and let it get all bubbly hot and melted.  Leave in oven for 25-30 minutes.  Remove from the oven, sprinkle your herbs on top of each and let it sit for 10-15 minutes.  Of course you can add more cheese!  Then enjoy.


It is to die for yummy.  I recommend serving it with pasta or rice, but we had green beans and little new potatoes because I got them fresh at the farmers market!

I saw this being made with chicken on the Today Show one day and thought it sounded good and something different.  I am really bad about Not following a recipe to the letter, unless it's baking of course. So, I just make up my own.  I had pork chops in the freezer and no chicken.  It turned out delicious, if I do say so myself.

Have a happy day!

Ginger

I'm linking to http://romantichome.blogspot.com/2011/08/show-and-tell-friday_25.html?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+MyRomanticHome+%28My+Romantic+Home%29
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2 comments:

  1. And your a good cook too? You are amazing. This does look good and a good use of garden zukes this time of year.

    ReplyDelete
  2. Hi Ginger,
    Your recipe looks delish! I have made something like that with chicken, and it was good.
    Hugs, Cindy

    ReplyDelete

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